Tomato Fried Rice
- Medium
- Serves 8
This delicious tomato fried rice is an interesting addition to a meal and can be accompanied by many meats, vegetables etc. Courtesy of Cyrus Todiwala.
Ingredients
Method
- 500g Tilda Pure Basmati Rice
- 1kg Tomatoes
- 2 Medium Sized White Onion (halved, cored & very finely sliced)
- 4-6 Cloves
- 1 Piece of Ginger
- 5-6 Peppercorns
- 3 Cloves
- 3 Tbsp Sunflower oil
- 1 Litre Hot Water
- 2 Tbsp French Coriander
- Salt (as desired)
- Take a saucepan or a casserole large enough to hold all the tomatoes at one time as well as the rice when cooked
- Wash and halve or quarter the tomatoes and add to the pot
- Place on the cooker on a high heat & add approximately 500ml of hot or boiling water and boil for eight to ten minutes
- Meanwhile in a mortar and pestle make a paste of the ginger & garlic and add to the tomatoes
- Either puree the tomatoes or pass through a strainer. A stick blender with puree it fine even with the skins
- Heat the oil in a small pan or kadhai or wok and gently brown the sliced onions
- Meanwhile wash and drain the rice in a strainer
- Remove half on a kitchen towel and to the pan add the peppercorns, cloves
- Add the rice and sauté the rice with the onions and the spices for two to three minutes
- Add all of this into the pureed tomato with the ginger and garlic purees and return to the fire
- Add another 4-500ml of hot water, salt and cover the pot lightly
- As soon as boiling commences stir well and see if anything is stuck at the bottom
- Scrape the edges with a spatula to clean the sides, cover the pot now tightly and reduce the heat
- Let the rice cook on a low heat now for fifteen to twenty minutes
- Stir occasionally if only to prevent sticking at the bottom
- When rice is cooked either remove and serve with the browned onions and coriander sprinkled on the top or blend the fried onions and chopped coriander into the rice
- Tomato rice will also taste good cold served with yoghurt
